Panner Chettinad

 This recipe I read in a book . It  is easy to make. It tastes different from other panner recipes. As the masalas are freshly ground , it gives a unique taste to the dish.

 Panner ( Indian cottage cheese ) is good source of protein and rich source of calcium.

Requirements :

Panner  - 200 g

Onion – 1

Tomato – 2

Ginger garlic paste – 2tsp

Turmeric powder – ½ tsp

Butter / oil – 1 tbs

To grind :

Red chilly -  6

Coriander seeds ( dhania ) – 2 tbs

Fennel seeds – 1 tsp

Cloves -  3

Cinnamon – 1’’ piece

Pepper corns – 6

Poppy seeds – 1 tsp

Grated coconut – 4 tbs

Cashew nuts – 5

Method :

 Heat a pan and dry roast all the ingredients in to grind . grind into a fine paste.

 Heat butter , add bay leaf ,  onion, ginger garlic paste and sauté well till translucent.

Add chopped tomatoes and sauté well till they are fully mashed.

Add the grounded masala and sauté well till the raw smell leaves.

Add turmeric powder and a cup of water and allow boiling.

Add required salt and cubed panner.

Allow to cook for few minutes.

Garnish with curry leaves.

Serve with roti / rice.

Notes :

Tomato puree can be used instead of tomato.

Panner can be deep fried and added to gravy.